Old Style Casserole - Enhanced!

Total Time
6hrs 30mins
Prep 30 mins
Cook 6 hrs

This is an old style meat casserole, but made oh so much nicer. It is slow cooked for more than 6 hours for maximum taste.

Ingredients Nutrition


  1. Trim off all fat and sinew from the meat, then chop into cubes or small strips.
  2. Powder the meat in plain flour so it is completely covered.
  3. Remove the rind of the bacon and chop.
  4. In a heavy bottom frying pan, fry the bacon, garlic and chilli in a little oil.
  5. Once the bacon is cooked, remove from the pan, but retain the oil.
  6. Cook the meat in small quantities until brown all over.
  7. Into a slower cooker, put in the red wine, water, wholegrain mustard, Worcestershire sauce, tomato sauce, BBQ sauce, herbs, bay leaves. Stir until well combined. Add the meats and roughly chopped vegetables.
  8. Cooking times vary. At least 6 hours is needed to ensure the meat is tender and the potatoes are cooked through. I’ve cooked this for 24 hours and it’s come out perfect.


Most Helpful

I've made this a few times now using cheap cuts of beef. I really enjoy the rich aromas and consistency of this dish. I've never had anyone complain about it when it's served up to them either - which is the most important! I used regular casserole vegetables like potatoes, pumpkin, sweet potato, celery and onion. I find I prefer it cooked at around 8-10 hours. I also only put half of the vegetables in at the beginning and then the other half at around 1.5 - 2 hours before finishing. This recipe is so simple since you only have to do minimal preparation and then throw it into the pot. Nice one! Thanks for posting! :)

Delicious Bits August 10, 2008

This was just OK and I gave it a lower rating because of how difficult it was to follow the recipe. The ingredients are all mixed up on the list so I had to keep re-reading to see if I was missing anything. Also it would be good to have a suggestion of what mixed vegetables you use... even if we want to change them, just to know what the original had in it. I felt that the wine and the worchestershire sauce flavors overpowered the dish, and I used a smidge less wine than called for. Maybe it needed to cook longer but the meat (beef) and the veggies were done.

Chef Tweaker May 06, 2008

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